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    Todo Verde

    4.9 (63 reviews)
    ModerateCooking Classes
    Closed 10:00 am - 4:00 pm
    Updated 1 week ago

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    Recommended Reviews - Todo Verde

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    Vegan food!
    Carola S.

    Todo Verde catered at a government event that I was at. They brought in small bites that tasted delicious! The small bites were different types of tacos, dessert, and agua fresca. I definitely had seconds! It was also nice to hear an introduction of how Todo Verde was created! Jocelyn did a great job at explaining the need for healthy food options in communities that does not have many. I'm happy to see Todo Verde doing great and showing up in different areas. Even my colleagues, who were not vegan, were impressed of their food. I totally recommend Todo Verde's food and drinks!

    Te pachaste
    Susie D.

    Oh, LA. A city where in a major music venue the only concession stand would be all plant based haha. The great thing about LA chefs, though, is that they do plant based right. The taco trio had a ton of flavor, especially the mushroom mole one, which was a big ol' flavor bomb. The nachos were a good sized portion and had a nice variety of toppings, too. The cheese could use a little more refining, and the prices are steep, but this is absolutely one of the better concession stands, plant based or not, in a music venue.

    Jackfruit "tuna" Tostada
    Dominique D.

    Todo verde is at Smorgasburg; they have a small menu of food and beverage options to choose from. I initially thought I would get one of their Fresca beverages, activated charcoal horchata or pumpkin spice I believe it was. However, after I scanned their menu quickly I decided on a whim to go with their jackfruit "tuna" tostada. As I'm ordering the two ladies behind the counter were super helpful and just so cheery--it was a sunny Sunday afternoon! Sunday Funday! My new favorite day of the week! Order complete. I ordered one tostada. I am a BIG fan of jackfruit as it is a great meat substitute but in actuality it is a fruit--high in fiber, low in fat, and low caloric. In other words, it helps by giving you the satiation of animal protein without actually consuming meat. The "tuna" tostada was nice; it consisted of kelp, veganaise, nori, dulse, and radish! The topping was placed on a hard tostada shell which was crunchy and delicious. It's a cold dish, as all their dishes are, and wow what a dish as It was good. They even have superfood smoothies. I made a great quick decision as the tostada was a good choice. I brought my own beverage which was water and also my favorite drink! I make many homemade dishes with jackfruit it is so good! Next time I want to try their activated charcoal horchata! "Attitudes are contagious make yours worth catching!" -unknown

    Jessica M.

    I'm vegan and grew up in a Mexican household. When I came upon Todo Verde, I was blown away. Initially, I was trying to meet a friend for lunch who suggested Todo Verde. I showed up at their kitchen and met the owner and staff. The owner explained they only cater and sell at specific events Last weekend, I was at the LA Vegan Fair and, finally, had a chance to sample their delicious food. I ordered the mole nachos with the crema on the side. Usually, I hate the crema that most vegan restaurants offer, but this cashew crema was tangy and fresh. I poured it all over my nachos. The owner is so passionate about her food--she was taking orders, all while monitoring quality control. Even though there was a long line, the wait was short, and the portions were perfect. I'm not really into aguas frescas, but I tried their lemonade, which was solid. I'm excited to come back and try the rest of the menu!

    Taco Trio
    Joey G.

    Finally a vegan taco spot that makes their own tortillas! You can find this gem every Sunday at Smorgasburg in downtown L.A. by the produce market. Stop by, you won't be sorry. Their mole is the best! They are a little pricier than other vegan tacos spots but you'll know why once you bite into one of their tacos.

    Mushroom Mole
    Dale S.

    So the laadee saw this place and got a few things. The Black Rice Horchata was interesting. Not really my thing. The Mushroom Mole was outstanding. All flavors were on point. A bit pricey at 8$ for the portion given.

    Amorcito agua fresca (strawberry, rose, chia, maple syurp)

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    Jocelyn R.

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    7 years ago

    Excellent food...mushroom mole is a must-have! Perfect for our private dinner. Thank you all at Todo Verde!

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    Ask the Community - Todo Verde

    I don't understand how to find this place. There's an address and it says it's open, but it lead me to a shipping and receiving lot. I wish they were more descriptive at how to find this place. Too bad. I hate wasting gas like this 😫?

    Hi Melinda, thanks for your message. We are not a brick and mortar location -- we are a catering service, which is listed on our yelp page. We are open to the public as a vendor at Smorgasburg LA, which happens every Sunday from 10am-4pm.

    Is this a brick and mortar restaurant?

    Hi Lorraine! Thanks for your question. At the moment we do not have a brick & mortar location (but we're working on it!). For now, you can purchase our food at Smorgasburg LA on Sundays from 10am-4pm and at our other pop up events.… Read more

    Plant based... do items here contain soy?

    Hi Janel! Thanks for your question. We three items containing soy on our menu. Papas con Tofu, Chorizo, and Flan they are all marked accordingly. https://www.todoverde.org/catering Every other menu item is soy free!

    Can you buy individual tacos from here? I only see a catering menu

    Hi Chelsea! You can buy individual tacos from us every Sunday at Smorgasburg Market in DTLA at The Row or at one of our pop up events listed on our events calendar www.todoverde.org/events

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    Review Highlights - Todo Verde

    Our drink was so good, I went to go back and get a different flavor of their agua frescas.

    Mentioned in 7 reviews

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    I learned how to make whole grain sourdough bread on Roe's on-line class. It was so great because I…read morecan keep going back to the video in case I forget something. My bread is made with hard white wheat and it is so delicious. I'm very thankful for this class as there is too much information out there on the internet highway and I have made so many mistakes in the past and didn't know why.

    This class was amazing and taught me so much that I did not previously know about wheat bread!…read moreThink history and science class and then hands on! On arrival the parking is on the surrounding streets and since it was the weekend I found parking easily but I can imagine it's harder during a weekday. The building has a large sign so you know which door to go into for The King's Roost. I am still an amateur at making sourdough with my regular sourdough starter and when I saw this offered through Renaissance club who signed me up I was excited to learn what I'm doing wrong. Well, this class didn't teach me about how to make my current breads better, but instead taught me about the world of wheat that I've never really understood and how to make a good wheat bread which actually seems easier to do than my regular starter bread. If you take the class you'll understand the whole gluten thing and reason for needing to knead more with one versus only gentle folds with the other! I follow a girl on Instagram who used a countertop mill to mill einkorn and I always thought that's too much work and I didn't think it's something I could do. In this class I got to see the countertop mills first hand and how easy they are to use, I got to see the differences between the white or red grains and I got to taste the different bread examples fresh out of the oven! Not only that, but we were all given a portion of wheat starter to take home! I am really excited about this because as I'm getting older, proper nutrition without added chemicals and additives is becoming more important to me. Right now the dough we made in class is sitting in a bowl rising and I am just so excited to put it in the oven later and see how my very first wheat bread will come out! I'm also converted and probably will be getting my own countertop mill soon!

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    I went a couple weeks ago with my sister's and we had a great time. The recipes weren't…read moreovercomplicated and can definitely beef replicated at home. Marc was a great instructor and did an amazing job at teaching techniques in addition toto the recipe and pivoted smoothly if things weren't exactly on track. I really enjoyed that you make a meal with other people then get the opportunity to sit down and eat the meal you prepared with them. It was a great bonding experience for me and my sister's who all have busy schedules. Although it was almost 2 hours from my home we will defintely be going back

    My husband and I just took a private cooking class with a chef and made a four course French fare…read more First off, it was way too expensive for what it was. We merely went to someone's private house, cooked in her kitchen with her, and ate the meal. I was disappointed that it wasn't in a professional kitchen with other students. We were the only students tonight which was kind of nice, but also not so, because after we ate, we felt rushed to leave the house. The food we made was good though for the most part. The appetizer was okay, but not something I would make on my own as it consisted of baking a whole wheel of camembert cheese and topping it with apples sauteed in butter and sugar. It was good though, but not something we would make. Also, the dessert was not something we would make on our own either. We peeled two pears and soaked them in a whole bottle of red wine. My husband and I both felt that it was a waste of a bottle of wine as when you finish cooking it, you just throw away the rest of the wine. The main meal was chicken sauteed in butter and olive oil first then baked in a caste iron skillet. The chicken could have been cooked longer as it wasn't well cooked and kind of raw in my opinion. My husband who is a very picky eater actually liked it and said it was good, but I didn't think it was cooked well enough for my tastes. The leek sauce was nice and the ratatouille was okay, but I also felt the eggplant could have been cooked longer. Again, this was a very expensive experience for what it was. I think I paid about $270 for the both of us together, almost $300. I feel we could have just sat down at a really nice restaurant and ordered top of the notch steak and have had money left over. In any case, we've been wanting to take a cooking class together for a while, so we have that checked off our list. I just would not do this again with this company, with that chef, or recommend anyone else to waste their money doing it either.

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    Ileishome

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    4.0(11 reviews)
    3.6 kmHollywood

    Attending January 2023…read more ileishome is a much needed flavor in LA's tasting menu sphere. It is indeed in someone's apartment so I did have a little trouble locating it. There are two rooms and they both have communal table to sit at. The groups didn't really interact much when I went though Enjoyed all the flavors and the theatrics. The personal stories added an extra touch to all the food being served. That pepper soup was A++

    ILE, "home" in Igbo, is a Nigerian dinner theatre and tasting menu in someone's apartment…read more Nigerian and West African food is not new to me, so my review is based on my familiarity with various regional and tribal dishes that I love - my experience is beyond simply the recent popular fufu and egusi. There are two menus and service times: 1. A four (4) course dinner theatre experience for $120 per person that starts at 5 p.m. and 2. A seven (7) course for $220 that's at 8 p.m. I made my reservation for 2 via Resy for the 8; they ask you to arrive and wait in the lobby, but you aren't greeted and seated in the apartment till 8:30, and don't start eating till 9 - rather annoying of a wait time. My original reservation was for December, however, I didn't get to go until January due to a COVID-19 outbreak amongst the team. I did get an e-mail with a 15% discount for the delay, however, I wish I had remembered to bring that up to the team at ILE when I paid because they didn't take it into account with my final bill. Also, note to everyone, there is a 25% service fee - they do clearly advertise this when you make the reservation. Ultimately, this experience is for extroverts as dinner is at communal tables - I did know that it was a communal experience, but ended up being seated with two rather loud and extroverted couples at a table, which dampened our experience. The dining tables are in two areas - when you walk in through the door, to the right is the open space kitchen-dining area and to the left is the second dining table. This is dinner theatre via storytelling; the chef introduces each dish with music and story of that ties back to the ingredients - really cool concept and I did appreciate the narration style & storyline, however, it was a drag after the second dish. This entire thing could have been a 1.5 hour event, tops; instead, it was ~4 hours long, with each dish being eaten in less than 5-10 minutes - far too much time between the dishes. It's a BYOB establishment with no corkage fee, and they do serve a Nigerian wine for a charge per pour. Zobo (non-alcoholic) is served gratis - you can have as many refills as you want; for those who may not be familiar, zobo is the same as sorrel or jamaica; it wasn't too sweet and perfectly tart-y. Here are the seven dishes we had: 1. Starter bread, hummus, and chutney: The sweetness of the charred bread was quite well-balanced between the creaminess of the hummus and the sweetness of the chutney. Enjoyed this very much. 2. Shrimp salad: Enjoyed the jollof sauce but we only got a medium shrimp and a half; disappointed with that quantity. 3. Goat pepper soup: Pressure cooked goat with pepper soup poured into the plate afterwards. I wish there was more pressure-cooked goat - the quantity was not enough; that's how the pepper soup I've had has been. Enjoyed this very much despite the quantity. The soup was poured out of an IKEA plant watering can - I have the same one. 4. Nigerian snail: A bit overcooked; larger than Vietnamese or French snails, and slightly earthy. 5. Fish, rice, jammy duck egg, corn, and micro greens: I forget what it represented, but for the price of the entire event, there was barely any fish or duck egg; served in a cute pot that reminded me of my childhood serveware. 6. Jollof & beef: The jollof was smokey, but not spicy enough, with ribeye on a separate plate - loved the suya dust. You can add wagyu for another $35 or 75; we opted out to not upgrade - can't remember eating my jollof with wagyu before. Enjoyed this very much. The chef did later let me know as we were leaving that I could've asked for more jollof but were trying to balance quantities; I do appreciate that they wanted to avoid wastage, so don't want to give too much upfront and have it end up in the trash, but would have been nice to know while being served. 7. Oil cake with "custard" with berry coulis: Chef Eros said this a custard, but it really was ice cream in texture and consistency; the presentation reminded us of a wedding table decoration. It was all not too sweet, so that was nice, but too much show. Every other dish was so-so and lacking flavour and/or quantity. Service is pretty good - the chef's brother, Cortez, was our server; very attentive but not hovering. Since this is in a home kitchen, there are 3 folks working constantly in the kitchen, Chef Eros wondering around, and 2 servers-of-sorts; there are only 6 burners. Parking is scarce - you can e-mail ILE and ask them to reserve a guest spot for you for $15, and it will get added to your bill at the end. It might be worth taking an Uber if you prefer. Overall, while it was an interesting experience, it's not for me; the dinner theatre, communal aspect, long wait to eat, small quantities, and the price being far too high aren't it. I'd rather go to Veronica's or my mate's house. It's *perhaps* a good starting point for someone unfamiliar with Nigerian/West African food in an intimate setting.

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    Ileishome - Seventh and final course: Dessert - Berries in zobo

    Seventh and final course: Dessert - Berries in zobo

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    Todo Verde - cookingclasses - Updated May 2026

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